Ingredients:

For the vinaigrette:
1 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white wine vinegar
1 1/2 tablespoons canned chipotle chilies in adobo or to taste
1 1/2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon firmly packed brown sugar
1 cup olive oil
4 pounds new potatoes
Olive oil for coating the potatoes
2 medium red onions cut crosswise 1/3-inch thick
1 red pepper, cut into julienne strips
2 tablespoons chopped fresh coriander

Cooking Recipe:

Make the vinaigrette: In a blender puree all the ingredients except the oil. With the motor running add the oil in a slow stream. Preheat the grill. Preheat the oven to 400 degrees F. Toss the potatoes with enough oil just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle with salt and pepper to taste and roast until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves or quarters if they're large, then slide them onto skewers for grilling. Grill the potatoes and onions until browned and just cooked through. Toss gently with the vinaigrette and the coriander.